Food Museums: the development of the territory and its products 
"Musei del Cibo", è un progetto sviluppato su più sedi, che valorizza la storia, le tradizioni e i sapori dei prodotti tipici del territorio parmense.
Il percorso comprende il Museo del Parmigiano-Reggiano (presso la Rocca di Soragna), il Museo del Prosciutto e dei salumi di Parma (nel Foro Boario di Langhirano), il Museo del Pomodoro (nella quattrocentesca Corte di Giarola a Collecchio)e l'associato Museo del Salame Felino, nel castello del borgo omonimo.
Il Museum of Parmigiano-Reggiano housed in the "exit" belonged to the principles Meli Lupi. The nineteenth-century building, restored and enhanced with new environments, has been appointed as a dairy from the early twentieth century. In the most recent have been set up sections of the museum that relate to the later stages of processing milk into cheese, cured by the seasoning.
The "Museo del Prosciutto di Parma and salami" located in the former Hole Boario of Langport. More than 500 square meters of exhibition, divided into eight sections: the presentation of territory to explore pig breeds used from ancient times to today, the importance of salt to the characteristics of the traditional pork products, through the use of gourmet meats and developments in data processing of the ham.
A Felino is home to the "Felino Salami Museum." Housed in kitchens and food pantries in the eponymous town of the fortress, the permanent exhibition offers visitors a fascinating journey through history and art of the pig slaughter and production of the famous local sausage.
